Easy Pumpkin Pie is one of my favorite holiday dishes. I mean, who doesn’t love it (and look forward to it all year)?! Try it and enjoy!
Easy Pumpkin Pie
This is a Sponsored post written by me on behalf of Carton Smart. All opinions are 100% mine.
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One of my favorite holiday dishes is Pumpkin Pie – I mean, who doesn’t love it (and look forward to it all year)?! Let’s be honest for a minute – I really stink at making pie crust – they always taste fine, but they look like a 3 yr old made them! 😉 Definitely not my strongest suit. I like to cheat and make one of those Impossibly Easy Pies.
Other recipes you may enjoy
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup Original Bisquick mix
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 1 tablespoon butter or margarine, softened
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped topping, if desired
- Heat oven to 350ºF. Grease a 9-inch pie plate and set aside.
- In a large bowl, stir all ingredients except the whipped topping until well blended. Pour into the prepared pie plate.
- Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 30 minutes on a wire rack.
- Refrigerate for 3 hours or until chilled.
- If desired, serve with whipped topping. Store leftovers covered in the refrigerator.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 65mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on November 13, 2013. Updated on April 24, 2021.